What we ate in Budapest, Prague and Berlin

We decided to combine the food from our final three European cities into one post. While the cuisines were different, you may notice some similarities.

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BUDAPEST

Goulash and pickled cabbage.

Roasted mushrooms.

Sausage, mustard, bread, beer. Truly enhanced by the cardboard plate. Lemony túrós táska pastries for dessert.

Stuffed cabbage.

A typical food vendor’s stall at the Great Market Hall.

Bacon wrapped cheese.

Purely medicinal. (Think of a more herbal, concentrated version of Jaegermeister.)

We did spend six weeks with some Aussies. It was inevitable.

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PRAGUE

Roast pork with stewed spinach and dumplings.

Chicken-bacon-veg skewer on a baguette.

Potatoes, cabbage, sausage, stewed in dark beer.

Goulash in bread bowl.

Pork neck, parsley potatoes, homemade pickles.

Goulash (mostly liver, some beef) and dumplings.

Dumplings with carmelized onions.

Skvarková pomázanka pečivo – an oniony spread made with “scratchings” (fat).

Massive banana and Nutella palačinky.

Some sort of rotisserie doughnuts sprinkled with sugar and cinnamon.

Yeast pivo.

Grizzly pivo from Pivovar Berounský Medved.

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BERLIN

Currywurst.

Currywurst with fries.

…after that cholesterol endurance marathon, we were done with the “authentic” food and moved on to Berlin’s multicultural cuisine. We’re sure Germany has much more to offer than a weiner swimming in some spicy ketchup, but it was time for other things.

Fresh breakfasts at Cafe V.

Roasted eggplant and falafel.

Schwarma, hummus, salad, falafel.

Tofu and veg.

Pho.

Pad Thai.

Rocket, feta and tomato gozleme wraps from the Turkish market.

Dessert? Candy coated grapes, also from the Turkish market.

Carrot cake and cappuccino.